Spaghetti with Beets and Greens

This unusual pasta dish was adapted from Michele Scicolone's cookbook, A Fresh Taste of Italy. Beets and garlicky beet greens are tossed with spaghetti, tinting the pasta a beautiful-pinkish red hue!

Total Time: 0:50

Cook: 0:25

Level:
Moderate

Serves:
4

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Ingredients

2 bunch beets with tops

1 tsp. salt

1 package spaghetti

3 tbsp. olive oil

2 clove crushed with garlic press

.13 crushed red pepper

Directions

Cut tops from beets; reserve. If beets are not uniform in size, cut larger beets in half. Place beets and 1/2 cup water in deep 3-quart microwave-safe baking dish; cover and cook in microwave oven on High 15 to 20 minutes or until beets are tender when pierced with tip of knife.* Rinse beets under cold running water until cool enough to handle. Peel beets; cut into 1/2-inch pieces.

Tips & Techniques

Editor's note: Recipes calling for a microwave were tested in a 1,100-watt microwave oven. If your microwave has more or less power, it may be necessary to make adjustments in cooking times to reach desired doneness.